Heat a medium-sized pan on medium-high heat.  To the pan add the olive oil and vegan butter.   Cook for 30 seconds before adding your onion and mushroom.  Cook for at least 15 minutes on low-medium heat.  This is an essential flavour building step. Do. Not. Skip. Be sure to stir often to avoid burning.  You want the onions and mushrooms lightly browned.

Now add your garlic, fresh thyme, vegetable stock paste, liquid soy seasoning and nutritional yeast.  Cook for 5 minutes before adding 2 cups of boiling water.  Bring the mixture to a boil and simmer for 5 minutes.  Check for taste and consistency.  If the mixture is too thick add more water, 1/4 cup at a time.  You want to make sure it’s loose enough to be thickened.  The goal is for it to be a soup consistency before adding the flour + water mixture.

Once you have achieved a good simmering consistency then go ahead and add your flour + water mixture and miso paste.  Act fast and stir aggressively for around 1 minute with a whisk.  Cook for 3-4 minutes to remove flour flavour.

Blend to combine.  Serve immediately.